Stuffed Artichokes with Cheesy, Herb-Infused Breadcrumbs

 8 artichokes (we used 2 packs from Trader Joe's)
 1 lemon
 Salt and pepper
 ¼ cup butter
 Vegetable broth
 1 onion, chopped
 7 cloved garlic, chopped
 2 cups breadcrumbs
 ½ cup Parmesan cheese
 ½ cup chopped parsley/basil/dill mix
 Olive oil
 Red pepper flakes

1

Preheat the oven to 350°F

2

Trim about a half inch off the top of each artichoke as well as the bottom. Take a paring knife and scrape off the top layers of the stems. Cut the artichoke in half, vertically. Sprinkle with lemon juice to prevent them from oxidizing. Remove about 2 layers of outer leaves to clean the artichoke up.

3

With a paring knife, cut out the hairy chunk of the artichoke on the base. Make sure to leave the heart intact. Sprinkle salt and pepper on artichokes.

4

In a saucepan, boil artichokes in enough vegetable broth that will cover their bases. Cook until tender.

5

In a separate pan, melt the butter and saute the onion until golden. Add in the garlic, salt, and pepper, and saute until fragrant.

6

In a bowl, mix the bread crumbs, Parmesan cheese, chopped parsley/basil/dill mix, olive oil, and red pepper flakes. Mix in the onion/garlic mixture from above.

7

Place the artichokes on a pan and fill with bread crumb mixture and sprinkle with grated Parmesan cheese. Optional: add vegetable broth to the bottom of the pan.

8

Bake for 15-20 minutes or until golden brown.

CategoryCuisine

Ingredients

 8 artichokes (we used 2 packs from Trader Joe's)
 1 lemon
 Salt and pepper
 ¼ cup butter
 Vegetable broth
 1 onion, chopped
 7 cloved garlic, chopped
 2 cups breadcrumbs
 ½ cup Parmesan cheese
 ½ cup chopped parsley/basil/dill mix
 Olive oil
 Red pepper flakes

Directions

1

Preheat the oven to 350°F

2

Trim about a half inch off the top of each artichoke as well as the bottom. Take a paring knife and scrape off the top layers of the stems. Cut the artichoke in half, vertically. Sprinkle with lemon juice to prevent them from oxidizing. Remove about 2 layers of outer leaves to clean the artichoke up.

3

With a paring knife, cut out the hairy chunk of the artichoke on the base. Make sure to leave the heart intact. Sprinkle salt and pepper on artichokes.

4

In a saucepan, boil artichokes in enough vegetable broth that will cover their bases. Cook until tender.

5

In a separate pan, melt the butter and saute the onion until golden. Add in the garlic, salt, and pepper, and saute until fragrant.

6

In a bowl, mix the bread crumbs, Parmesan cheese, chopped parsley/basil/dill mix, olive oil, and red pepper flakes. Mix in the onion/garlic mixture from above.

7

Place the artichokes on a pan and fill with bread crumb mixture and sprinkle with grated Parmesan cheese. Optional: add vegetable broth to the bottom of the pan.

8

Bake for 15-20 minutes or until golden brown.

Stuffed Artichokes with Cheesy, Herb-Infused Breadcrumbs

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